Development Of Fermented Beverage For Jujube Walnut

[Purpose] Using jujube and walnut as raw materials,the fermented beverage of jujube walnut was developed by lactic acid bacteria.[Method](1)Taking the ratio of material to liquid,the temperature of extraction and the time of extraction as single factors,and the leaching rate of red dates as the index,the technological conditions for extraction were determined by single factors and orthogonal experiments,and then the date was hydrolyzed.The enzymatic hydrolysis process was determined by single factor and orthogonal experiment with the addition of enzyme,enzymatic hydrolysis temperature and enzymatic hydrolysis time as single factor.The best conditions for pecan peeling were determined by sensory evaluation and the conditions of pecan pulping were determined by protein dissolution.Finally,the proportion of jujube juice with walnut juice was determined by sensory evaluation and protein content.(2)By domesticating the single species of lactobacillus planta,lactobacillus acidophilus,and lactobacillus parmesa,all three species were adapted to jujube walnut compound juice.By comparing its p H,acidity,number of lactic acid bacteria and sensory evaluation,the best fermented bacteria were selected for beverage development.(3)Taking the amount of inoculation,fermentation temperature and fermentation time and the amount of glucose added as single factors,the basic process conditions are determined,and on the basis of the single factor test,the sensory score is used as the response value.In this paper,the response surface test was optimized to determine the best technological conditions.By comparing the effects of xanthan gum,CMC,sodium alginate,sucrose Ester,and monoglyceride on the quality of fermented beverage of jujube walnuts,the optimum stabilizer formula was obtained by combining suitable stabilizer.By adding accessories to improve the taste of the beverage,white sugar,citric acid,honey as the auxiliary material,through orthogonal experiments to obtain the best formula.[Results](1)The best extraction conditions are: feed liquid ratio 1:6,leaching temperature 70?,leaching time 110 min;Enzyme addition of 0.20%,enzymatic hydrolysis temperature of 50?,enzymatic hydrolysis time of 2.5h;The mixture of Na2CO3 and 10g/L of 4g/L is pre-boiled for 3 minutes,and tap water rinsing and peeling is the best effect;At 80?,the protein dissolution rate reached the highest at 1:10,and the color,flavor,and taste were suitable;jujube juice walnut juice 1:1,at this time jujube walnut compound juice score highest,and protein content is appropriate.(2)The plant Lactobacillus was selected as a fermented strain by comparing p H,acidity,total number of colonies and sensory perception.(3)According to the results of the response surface optimization and the actual situation,the selected inoculation amount is 4%,the fermentation temperature is 38?,the fermentation time is 16 h,and the glucose addition amount is 3.5% as the best process condition.After verifying the best condition,Product sensory score up to 89.23 points.Xanthan gum,CMC,and sucrose Ester can effectively reduce the centrifugation rate,and the sensory quality of beverages is good.After the three stabilizers were remixed,yellow gum was selected as 0.08 %,CMC as 0.04 %,and sucrose as 0.06%,and the centrifugal sedimentation rate could be reduced to 3.16%.The auxiliary formula is 6% added white sugar,0.06% added citric acid,and 1.5% added honey can improve the taste of the drink.[Conclusion] The fermented beverage of jujube walnuts obtained by the above technology and formula is moderate in acidity and sweetness,has a good taste,and has a light flavor of jujube walnuts,which has broad development prospects.